Browsing Staff Publications by Author "Eslami S"

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An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

Arroyo C; Eslami S; Brunton NP; Arimi J; Noci F; Lyng JG (Poultry science, 2015)

Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced ...